Quick Thai Chicken & Vegetable Curry

Name: Quick Thai Chicken & Vegetable Curry
Ingredients: 2 teaspoons canola oil; 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips; 1 medium onion, halved and sliced; 1 clove garlic, minced; 1 tablespoon minced fresh ginger; 1-2 teaspoons red curry paste, to taste (see Ingredient note); 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 1 cup reduced-sodium chicken broth; 1 cup “lite” coconut milk; 1 tablespoon fish sauce, or reduced-sodium soy sauce; 1 teaspoon light brown sugar; 1 1/2 cups cauliflower florets; 2 cups baby spinach; 1 tablespoon lime juice; Lime wedges

Quick Thai Chicken & Vegetable Curry was pinched from <a href="http://www.eatingwell.com/recipes/quick_thai_chicken_vegetable_curry.html" target="_blank">www.eatingwell.com.</a>

"Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach...."

INGREDIENTS

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2 teaspoons canola oil

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1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips

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1 medium onion, halved and sliced

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1 clove garlic, minced

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1 tablespoon minced fresh ginger

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1-2 teaspoons red curry paste, to taste (see Ingredient note)

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1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

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1 cup reduced-sodium chicken broth

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1 cup “lite” coconut milk

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1 tablespoon fish sauce, or reduced-sodium soy sauce

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1 teaspoon light brown sugar

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1 1/2 cups cauliflower florets

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2 cups baby spinach

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1 tablespoon lime juice

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Lime wedges

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